RECIPE

Shellfish Bruschetta

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread is even better for soaking up the delicious shellfish broth.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST

Ingredients

  • Ingredients
    1. 4 large 1/2 -inch-thick slices of sourdough bread
    2. Fruity extra-virgin olive oil, for brushing and drizzling
    3. 1 large garlic clove, halved, plus 1 teaspoon minced garlic
    4. 3/4 cup dry white wine
    5. 1 large shallot, minced
    6. 3 bay leaves
    7. 1 1/2 pounds Manila clams or cockles, scrubbed
    8. 1 1/2 pounds small mussels, scrubbed and debearded
    9. 2 tablespoons chopped flat-leaf parsley

Directions

  1. Preheat the oven to 375°. Lightly brush the bread on both sides with olive oil and toast for about 10 minutes, or until golden. Rub each slice generously with the halved garlic clove.
  2. In a large heavy saucepan, combine the wine, shallot, minced garlic and bay leaves and bring to a boil over high heat. Add the clams and mussels, cover and cook, shaking the pan often, until the shellfish open, about 5 minutes. Remove from the heat and stir in the parsley.
  3. Put the toasts in bowls and top with the clams and mussels; discard the bay leaves. Spoon the broth over the toasts. Drizzle with a little olive oil and serve.